Sunday, 9 June 2013

In search of comfort

I know Poutine Guy promised an Edmonton review for this blog, and I will deliver, but first I have a number of items from out east to bring up.

Last week, Poutine Guy began feeling he may not be the best role model. In fact, Poutine Guy has quite possibly left behind a shameful legacy of gravy-soaked curdish indulgence in the Picture Province. It’s already one of the most overweight and obese in the country, and yet since Poutine Guy’s naissance, there is now not one, but two first “annual” poutine contests slated to occur in New Brunswick this summer.

One is still in the planning stages from the whispers that Poutine Guy has heard. It’s expected to be a two-day extravaganza in the Acadian Peninsula. I will keep my readers informed as developments travel to my ears in Edmonton. Stay tuned.
The other big news, which I had to read more than twice, is the first Poutinerie Challenge as part of the Chop Chop Food Festival in Saint John.
Saint John!
On St. Jean Baptiste Day at that! (June 24th, for those not so up-to-speed on their Saints) 
Perhaps I’m the only person surprised by this, but c’mon, poutine celebrated in Saint John. Anyhow, local uptown restaurateurs are competing to see who has the best poutine. How does Poutine Guy get on the judge list?
Hats off to all these poutine admirers in New Brunswick for putting these events together. Much like Poutine Guy, these event organizers are poutine pioneers. I just hope Poutine Guy’s conscience can live with the cholesterolic consequences.    
While Poutine Guy feels partly to blame for the growth in poutine popularity in New Brunswick, I can’t see how Poutine Guy can be blamed for this particularly fine specimen out of Port Williams, Nova Scotia at The Port Pub and Bistro – a lobster poutine. From what I read in this article, the photo went viral.
The photo has been attributed to Kathy Jollimore, a Halifax-based foodie and author of the food blog eatHalifax! 
Now, about that Edmonton poutine.
It’s unfortunate that I had to travel this far to find it, but alas Poutine Guy has discovered the best poutine he’s had since starting this blog. It seems apt that it would be at a place called La Poutine – as though there could be no other poutine except this one. Spending the week in self-blame, Poutine Guy found comfort. On the Poutine Guy scale it scored 93%, which beats Smokes (90%) and the fluke find I came across one time at the Farmer’s Market in Moncton (92%).
Any joint with the word poutine in its name carries a great deal of expectations. The poutine better be darn good if you’re going to put in your name. This has been the downfall of some poutine pretenders. They just couldn’t live up to my expectations or their own name. In the case of La Poutine, they exceeded expectations.   
One of the greatest challenges of creating a masterpiece poutine is getting the salt balance right. La Poutine met this challenge very well. While the quality of the cheese was fantastic, as usual I would have liked a few more curds, but I recognize this may have affected the salt balance. It also would have impacted the value-for-money. And, in terms of value-for-money, the price was right and I’m glad I opted for the regular size (yes, Poutine Guy knows how to show moderation).
Two side notes:
1. They make gluten-free gravy for those who care about such things. Apparently, it’s the fashionable thing to be concerned about these days.

2. And, La Poutine has a food truck that can be followed on Facebook and Twitter or so the street sign says.

Hopefully, Poutine Guy will not be as dangerous to the health of Albertans as he continues to be to New Brunswickers.

As always, may your curds stay squeaky.


  1. "Apparently, it’s the fashionable thing to be concerned about these days." Um, no, not fashionable, not fun. Simply that more folks are figuring out what it is that has them feeling so miserable. Check out - and many other sites that address the misery that is celiac and/or gluten intolerance. Aside from this faux pas, love your poutine blog.

  2. Thanks for your comment. I understand that a gluten-free diet is beneficial to many, as much as a diet low in sugars is beneficial to diabetics. I'm making a commentary on five years ago there were Aiken menus everywhere and five years before that it was something else. Now it's gluten-free menus. Just because I believe they are - for most people - a fad, doesn't mean they are without merit.